Spiced butternut soup with crispy chickpeas
Upgrade your usual squash soup with warming Middle Eastern spice and crispy chickpea ‘croutons’.
SERVES 4 PREP 10 mins COOK 20 mins
✱ 1 onion, chopped ✱ 3tbsp olive oil ✱ 2 garlic cloves, crushed ✱ 1tbsp ras el hanout, baharat or garam masala spice blend ✱ 500g butternut squash, peeled and cut small chunks ✱ 2.5cm piece ginger, finely grated ✱ 1ltr vegetable stock ✱ 400g tin chickpeas, drained, rinsed and dried ✱ 1tbsp harissa paste (use less if you don’t like it spicy) ✱ Coriander sprigs, toasted sesame seeds and tahini paste, to serve (optional)
